What he said. ^^
Ribs are kind of a look and feel kind of thing, not a temp thing. It is probably the only thing you will pull out of the smoker that you don't cook to temp. When they do what Bassman says, they will not be undercooked. You can use 3-2-1 as a guide for spare and 2-2-1 for baby backs. This will give you "fall off the bone" tender ribs which most people seem to love but some don't. I prefer a little "tug" to get them off the bone so I do a little less time in foil (the middle number).
Believe me, I know it's frustrating when you're first starting out and someone tells you it's a "look and feel" thing. I was in your shoes just a little over a year ago. But the great thing is the more you practice, the better you'll get . . . and the more ribs you'll get to eat.
Oh yeah . . . no need to flip . . . and probably no need to rotate unless you are getting really wild temp differences in your smoker. A couple of digital thermos will tell you that.
Have fun and good eats.